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Vanilla Chai Pumpkin Spice Latte Cupcakes: A Cozy Treat with a Kick

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  • Author: Julie
  • Total Time: 50 minutes
  • Yield: 16 cupcakes 1x
  • Diet: Vegetarian

Description

These soft, spiced cupcakes are a perfect cozy-season treat. Infused with homemade chai spice and rich pumpkin puree, then topped with a luscious brown sugar cinnamon frosting, they taste just like a warm pumpkin spice latte in cupcake form.

Ingredients

Scale

Chai Spice Blend

  • 4 teaspoons ground cinnamon

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon freshly grated nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • 1/8 teaspoon ground black pepper

  • 1/3 cup granulated sugar (for topping)

Pumpkin Chai Cupcakes

  • 1/2 cup melted coconut oil (or melted butter/canola oil)

  • 3/4 cup packed dark brown sugar

  • 1 tablespoon vanilla extract

  • 2 large eggs, at room temperature

  • 1 1/2 cups pumpkin puree

  • 1 1/2 cups all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon kosher salt

Brown Sugar Frosting

  • 8 tablespoons (1 stick) salted butter, room temperature

  • 1/4 cup heavy cream

  • 1/2 cup packed dark brown sugar

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1 1/2 cups powdered sugar

Instructions

  1. Make the Chai Spice: In a small bowl, mix all chai spices. Reserve half for the batter and mix the other half with the granulated sugar for optional topping.

  2. Preheat oven to 350°F (175°C) and line a cupcake pan with 16 liners.

  3. Mix wet ingredients: In a large bowl, whisk together melted oil, brown sugar, vanilla, eggs, and pumpkin puree.

  4. Add dry ingredients: Mix in flour, baking powder, baking soda, salt, and half the chai spice mix until fully combined.

  5. Fill liners: Divide batter evenly between liners, filling about 3/4 full.

  6. Bake for 20–22 minutes or until a toothpick comes out clean. Let cool completely.

  7. Make the frosting: In a saucepan over medium heat, melt butter and brown sugar together. Stir in cream and simmer 2–3 minutes. Remove from heat and let cool.

  8. Once cooled, beat in vanilla, cinnamon, and powdered sugar until smooth and fluffy.

  9. Frost cupcakes generously and sprinkle with reserved chai sugar, if using.

Notes

For best flavor, use fresh spices and pure pumpkin puree (not pumpkin pie filling).

Allow the frosting mixture to fully cool before adding powdered sugar to prevent it from separating.

Optional: Garnish with a cinnamon stick or light dusting of cinnamon for visual appeal.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://www.juliekitchen.com/vanilla-chai-pumpkin-spice-latte-cupcakes-a-cozy-treat-with-a-kick/